Turkey & Swiss Pockets

Four ingredients. That’s all it takes to get a tray of warm, flaky turkey and Swiss cheese pockets on the table.

Refrigerated biscuit dough does the work of pastry here. You press each biscuit flat, stack on sliced turkey and Swiss, then seal with a second biscuit spread with honey mustard. The mustard goes on the inside so it melts into the cheese as it bakes, giving each bite a sweet, tangy kick.

Press the edges firmly so they don’t pop open in the oven. A fork crimp works well. The biscuit dough puffs up around the filling, so don’t overstuff them or they’ll burst at the seams.

Pro Tips

• Let the biscuit dough sit at room temperature for a few minutes before pressing flat so it stretches without tearing
• Use deli-sliced turkey rather than thick-cut so it folds neatly inside the pocket
• Brush the tops with an egg wash for extra golden color if you want that bakery look
• These reheat well in a toaster oven the next day. Skip the microwave, which turns the biscuit soggy

Variations

• Swap Swiss for pepper jack if you want some heat
• Use ham instead of turkey for a classic hot pocket flavor
• Add a thin layer of spinach or arugula before sealing for some green